Chocolate mocha torte

1 servings

Ingredients

QuantityIngredient
½cupUnsweetened cocoa
½cupBoiling water
cupAll-purpose flour
teaspoonBaking soda
½teaspoonSalt
5tablespoonsAll-purpose flour
1cupMilk
1cupSugar
1cupButter or margarine
½teaspoonInstant coffee granules
2teaspoonsWater
1teaspoonVanilla extract
2teaspoonsUnsweetened cocoa
1cupChopped pecans
FROSTING:
cupSugar
cupButter or margarine
2Eggs
1teaspoonVanilla extract
1cupButtermilk
½cupShortening
¼cupButter or margarine
tablespoonEvaporated milk
1tablespoonBoiling water
teaspoonVanilla extract
1dashSalt
1poundsSifted confectioners sugar
Divided
Pecan halves, optional

Directions

CAKE

FILLING

For cake, make a paste of cocoa and water. Cool and set aside. Sift together flour, soda and salt; set aside. In a large mixing bowl, cream the sugar and butter. Add eggs and vanilla. Blend in cocoa mixture. Add flour mixture alternately with the buttermilk. Blend until smooth. Pour into two greased and floured 9-in. cake pans. Bake at 350 deg. for 35 minutes or until cake tests done. Remove from pans and cool on a wire rack. For filling, cook flour and milk in a saucepan over low heat, stirring constantly, until thick. Cool.

Meanwhile, cream sugar and butter until light. Dissolve coffee in water; add with vanilla, cocoa and milk mixture to creamed mixture.

Beat until fluffy, about 5 minutes. Fold in nuts. Split each cake layer in half. Divide filling into thirds and spread between layers.

For frosting, cream shortening and butter. Add milk, water, vanilla, salt and half the sugar. Beat well. Add remaining sugar and beat until smooth and fluffy. Spread over top and sides of cake. Garnish with pecan halves, if desired. Yield: about 16 servings Recipe By : Country Woman